What's for Dinner #69 - The "It's Gotta Be May" Edition - May 2021

We hosted an impromptu outdoor BBQ dinner on Sunday with friends. It was really nice to host and everyone cleaned their plates. We are moving and I’m feeling a little nostalgic about the fun we have had at this house. I loosely followed a Indian spiced marinade for chicken thighs with lots of curry powder, coriander, garlic, curry leaves, yogurt and salt. I made a yogurt, cilantro, cucumber sauce to go with that. Sides of a red lentil salad with various veggies, a cucumber salad and a few grilled eggplants I had. Wine to drink!

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Closer to a Nicholas Creamery I hope!

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Probably a little! I’m certainly getting a chest freezer in the new house!

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I like how you think! We need to meet up at one of them again. @CurlzNJ, The Sprout and I met a couple of times over the winter but it’s not nearly as much fun as when its warm. Hopefully that will be soon!

Gin and White Rock Premium Indigenous Persons* Tonic

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Yesterday was my husband’s birthday. We weren’t able to have a properly celebratory dinner, given kiddos’ baseball game and dance class. Dinner was ricotta gnocchi pulled from the freezer with some bolognese, but was followed by a show stopping dark chocolate mousse cake. My husband isn’t one to get excited about particular foods (!!!) but he does love chocolate desserts and mousse cake, in particular.

This was a total home run – moist cake with the perfect crumb, and not too cloyingly sweet. the mousse also was light and rich at the same time. The ganache on top was a bit much for me and one kid. file this one away as a keeper.

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Not if it’s from India.

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Will you adopt me? PLEASE???

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You won’t be surprised at how quickly you can fill that freezer. LOL

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ay que rico!

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You have to wait in line. I’m waiting for @shrinkrap to adopt me. One at a time please. grin

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I’ll go third in line and request the ruby slippers to dine in, and camp with, Christina.

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Oh Jeepers. I’m going to need to build a spreadsheet to keep track.

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You seem like a spreadsheet sort of guy.

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Ceviche. With raw, non-sushi grade tuna :slight_smile:
fish

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Sous vide then pan seared in ghee halibut, with the last of the peas, for real this time

3/4 inch filets, 135 f for 45 minutes. Husband says perfect. I’d go lower, or raw, if it was for me.

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You might have to oust my adult children, but extra stipend credit for bringing @LindaWhit

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Rice, tonkatsu, pickles, Japanese curry from box with carrots, daikon, and mushrooms.

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Going to Perth Amboy, NJ (our nearby Spanish stronghold) was not possible today, but we did the next best thing: grabbed a rotisserie chicken and made our own tostones and arroz con gandules. Very easy and satisfying.

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“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold